Monday, January 25, 2010

Whole Grain Barley Bread

Barley Recipes
Barley/Whole Wheat Bread!
by Sensible Cooking Cookbook
5 cups warm water
1/2 tsp vitamin C crystals*
1/3 cup oil
2 Tbsp sugar (can use 2 Tbsp. Xagave)
3 cups barley flour
3 cups white wheat flour
2 Tbsp SAF yeast
5-6 cups unbleached flour**
1 Tbsp salt***

Put first 6 ingredients in Bosch Universal bowl with dough hook. Pulse "M" (momentary) switch to moisten. Add SAF yeast and salt and knead for 4 minutes to develop gluten. Add remaining white flour until sides of bowl are clean and continue to knead 4-5 minutes. Let rise 30 minutes. Punch down. Form into 4 loaves and let rise in greased loaf pans until double.

Bake 350 degrees for 30 minutes.
Note from Paula:
*I used 1 Tbsp dough enhancer
**I used whole white wheat instead of unbleached flour.
***I like using 2 Tbsp salt instead of 1 Tbsp.

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